Read it and weep you whippersnappers, and remember: everything old is new again, and the more things change, the more they stay the same.

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* In the article, Beard is described as a “genial, large, round man,” while in the last issue of Lucky Peach he is described by a writer (who is, no doubt under 40, and even more certainly, never met him) as an “ill-tempered gay man.” All ELV knows is that right up until his death, on January 21, 1985 (when he was the most prominent food writer/personality in America), Beard had a listed number in the Manhattan phone book, and would take the call of any fan, foodie or cook who had a comment or question for him. Try that with Martha Stewart, Tony Bourdain or Rachel Ray sometime. We regret never having called the big guy.

Jim was charming, jovial, not pretentious at all. He casually lectured and we cooked very simple dishes under his supervision. Kind of like cooking with Santa Claus (sans beard-no pun intended). Pleasant memories. Sante!

Beard’s savory pie crust recipe, with hard-cooked egg yolks, is the only one that should ever be used for a chicken pot pie. Larry Forgione made sure that Beard’s strawberry shortcake recipe would be passed down intact, saying “There is no better dessert.” I make it once a year, at least, and am eating some right now. It uses hard-cooked egg yolks as well.

@ VivaLV, I also have a first edition of the 1949 Fireside Cookbook. My Grandmother, who lived on a ranch in Eastern Oregon, ordered it through a department store in Portland. Along with first editions of Fannie Farmer’s Boston Cooking School Cookbook reaching back to the late 19th century, the Fireside Cookbook is one of the cherished books in my collection.

One day, if I happen to be in a particularly charitable mood, I may donate the Fireside Cookbook to put on display at the Beard house in New York. They need more memories of Beard’s early days.